One Pot Red Curry Noodle Bowls

Bursting with flavor and made in just one pot in 30 minutes, these red curry noodle bowls are made for weeknight meals!

It’s getting chilly outside which means that comforting and nourishing meals are on the menu. Lately, I’ve been loving noodle bowls because they are so easy to throw together.

These red curry noodle bowls are filled with flavor and are so easy to make!

Recipe features

• Diet-friendly: vegetarian, vegan, gluten-free optional (use tamari in place of soy sauce)
• Made in one pot in 30 minutes
• Veggie-packed: broccoli, carrots and bell pepper
• Thai-inspired flavors from red curry paste

Red curry noodles check all the boxes for an easy vegetarian dinner! Like my almond butter stir fry and cold peanut noodle salad, this dish is filled with savory flavors thanks to a few pantry staples.

Main ingredients

• Noodles: I like to use soba noodles in this recipe because they have a strong, nutty flavor. For a more neutral option try ramen noodles, lo mein (not usually vegan) or udon noodles. Any kind of stir-fry noodle would work well. Rice noodles are a good gluten-free option. 
• Thai red curry paste: I use Thai Kitchen brand because it is vegan. Some curry pastes have seafood in them, so if you’re vegetarian you’ll want to check the ingredients first. You can find red curry paste in the International foods section at most grocery stores. 
• Coconut milk: Canned full fat coconut milk makes the red curry sauce super creamy. For a lighter option you can use lite coconut milk. Coconut milk beverage does not work here. Choose canned coconut milk, which is usually in the international foods aisle.
• Carrot coins, bell peppers, and broccoli: I use fresh veggies but frozen will work if added at the same time as the noodles. Red, orange, or yellow bell pepper also work.

Step by step instructions

1. Heat a dutch oven or 6 quart pot over medium-high heat. Add sesame oil. Once hot, add carrot coins, green pepper and onion and sprinkle with ¼ teaspoon salt. Sauté until softened, about 6-8 minutes.
2. Add ginger and garlic and sauté until golden and aromatic. Stir in curry paste and sugar and cook for another 30 seconds, stirring frequently to prevent burning.
3. Add coconut milk, vegetable broth and soy sauce. Bring to a boil over high heat. Once boiling, stir in the noodles and broccoli florets. Stir the noodles to prevent them from sticking together. Cook over high heat until noodles and broccoli are cooked through. Cook time differs based on the brand of noodle you're using.
4. Serve topped with fresh chopped cilantro, sliced green onions and baked tofu (optional). Serve with lime wedges.

Recipe FAQ and tips

• Authenticity: This recipe is inspired by Thai cuisine because it uses Thai curry paste, but it is definitely not an authentic dish. What you get is a cozy, warming and flavorful noodle bowl with Thai flavors.
• Stir the noodles occasionally while cooking to prevent them from sticking together.
• Don’t skip the toppings! Add lime wedges and chopped cilantro to each bowl of red curry noodles for extra tangy flavor. You can even add finely shredded purple cabbage for a crisp texture.
• Protein: Add in baked tofu, crispy chickpeas, or edamame for extra protein.
• I recommend using reduced sodium vegetable broth and soy sauce so that you can adjust salt to your preference instead of starting with a very salty base.

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